This is what’s special about mustard: it kind of hurts and, well... it’s supposed to. Mustard is hot, it’s an irritant and unlike black pepper and chile (the burn of which is only really felt on contact or when heated) mustard is volatile at room temperature so we need only open a jar and dangle it beneath our nasal passages to sense the burn.
We carry lots of mustards. Many brands and styles, grainy, hot, smooth, sweet, and so on, but I am especially fond of the full line of Edmond Fallot mustards. There are two things I love about the Edmond Fallot mustards. First, while you can make Dijon mustard pretty much anywhere, Edmond Fallot makes an effort to re-establish the cultivation of mustard plants in Burgundy and also uses AOC Burgundian wines in their production.
On May 15th, I had one of the single most memorable meals of my life. At eight pm, about 20 kilometers from the Swiss border, my group and I arrived at La Petite Echelle. Originally built in the 16th century, this rustic mountain home, or chalet, still operates without modern electricity; solar panels provide a minimal amount of electricity for the most basic kitchen needs.
by Amanda Bernhardt. Spring is upon us- and while the days are warmer, the birds are chirping, and the air is riddled with a sweet, floral musk- gone are the glory days. I am speaking, of course, of the melty, molten goodness of winter. Rich, beefy Alpines, fondues, au gratins, macaroni and cheese, the list goes on. But fret not, […]
This past May, I had the good fortune to travel to France and work with one of our favorite affinage companies, Marcel Petite. Nestled in the Jura Mountains in northeast France, Marcel Petite ripens massive wheels of Comte to absolute perfection. We arrived at the aging facility, a decommissioned military bunker named Fort Lucotte.
At Di Bruno Bros., our slogan is “Celebrating Great Food and Great People since 1939.” We strive to align ourselves with meaningful companies comprised of passionate employees who proudly represent the cheese maker. Few companies, if any, live up to this mantra like Essex Street Cheese.
They’re stinkers. There’s no other way to describe washed-rind cheeses as a category. Since so many artisan cheesemakers in the United States are exploring this style – from Doe Run Dairy’s new Bathed in Victory (PA) to Canal Junction’s Charloe (OH) – I thought I’d offer a few pointers about identifying and tasting this full-bodied favorite.